CAJUN PORK FILLET WITH PEPERONATA AND HOME MADE FRIES

Clean the pork fillet and season it with the cajun spices, put it in a bag and vacuum seal it. Cook it with the sous-vide technique at 60 ° C for 60 minutes. Wash the potatoes and cut them into strips, fry them in oil 2 times. Put the salted capers in water and when they are desalted fry them until they become crunchy. In a frying pan add a drizzle of extravirgin olive oil, garlic, parsley, Peperonata and fried capers, warm up for a minute. Open the bag of  the pork fillet,dry it a little with some papaer towel. In a pan with oil and butter brown the pork fillet on all sides. On a plate, place the cutted tenderloin in the center, the Peperonata sauce on one side, the home madde fries on the other, finish with some mustard greens and a drizzle of extravirgin olive oil.